Dal Makhani
Ingredients 1/2 toor dal 1/4 cup yellow moong dal 1/4 cup masoor dal 1 onion grated 2 green chillies sliced 1/4 tsp. ginger grated 1/2 tbsp. coriander finely chopped 1/2 tsp. cumin seeds 1/4 tsp. red chilli powder 3-4 tbsp. butter salt Method Mix and wash dals well. Soak for 30 minutes. Pressure cook till soft but not overcooked. (Approx. 3 whistles) Mash a little with the back of a spoon, while hot. Heat butter in a deep pan. Add seeds, allow to splutter. Add onion, ginger and green chillies. Stir fry till soft, add masalas (red chillies and salt) and dals, mix well. Bring to a boil. Simmer for 3-4 minutes. Garnish with chopped coriander and lemon juice. Serve hot with rice, rotis, etc.

Toor Dal
Ingredients 1 cup toor dal 2 1/2 cups water 1 tsp. red chilli powder 1/2 tsp. coriander seed powder 1/4 tsp. turmeric powder salt to taste 1/4 tsp. garam masala (optional) 2 pinches asafoetida 1 tsp. chopped tamarind 1 tsp. jaggery crushed 1 tbsp. ghee 1/2 tsp. each cumin and mustard seeds 1 stalk curry leaves 1/2 tomato chopped fine 1 tbsp. chopped coriander Method Wash and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with a hand beater till smooth. Keep aside. Make a thin paste of the dry spice powders and salt and 1/2 cup water. Heat ghee in a saucepan, add the seeds to splutter.add tomatoes and curry leaves. Fry for a minute. Add masala paste. Fry for a minute. Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. Garnish with chopped coriander. Serve piping hot with steamed rice and papads.

Sweet Sour Dal
Ingredients 1 cup toor dal 1 tbsp. mint leaves finely chopped 1 tbsp. coriander leaves finely chopped 1 stalk curry leaves 1 tbsp. broken jaggery 3 tbsp. tamarind water 3 green chillies 1" piece ginger 1 tsp. red chilli powder 1/4 tsp. turmeric powder Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal. 1/2 tsp. dhania (coriander seed) powder 1/4 tsp. garam masala 2 pinches asafoetida salt to taste 1/2 tsp. each cumin & mustard seeds 2 tbsp. ghee 5 cups rice starch water or water

Spinach Dal
Ingredients 1 c1 cup yellow moong dal 1 bunch fresh spinach chopped fine 1 tsp. ginger grated 1/2 tsp. garlic grated 4 green chillies 1 tbsp. coriander chopped fine 1/2 tbsp. lemon juice 1/4 tsp. clove-cinnamon powder. 1/2 tsp. each cumin and mustard seeds salt to taste 2 tbsp. ghee Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal.

each cumin and mustard seeds 2 cups water Method Both dal together add 1 cup water and a pinch of turmeric. red chilli powder 1/4 tsp. add the cumin & coriander seeds. Bring to a boil. Cool the cooker. Garnish with chopped coriander. ghee or oil 1/2 tsp. add the dal.haldi (turmeric) powder 1/2 tsp. Add lemon juice. dhania (coriander seeds) powder salt to taste 1/2 lemon 1 tbsp. Pressure cook dal. Add remaining water and stir well. Serve hot with hot steamed rice. (Approx. Fry for a minute. Check and add salt if required. coriander chopped 1/2" ginger grated 1/2 tsp. Remove dal. Once they splutter add ginger. .Spinach Dal Ingredients 1/2 cup green moong dal 1 tbsp. yellow channa dal 1 tbsp. garam masala 1 tsp. Add the paste of spice powders. Mix all the spice powders in 1/2 cup water to make thin paste. Put ghee in a pan and heat .4 whistles will cook the dal).

Serve hot with steamed rice or parathas. turmeric powder 2 pinches asafoetida salt to taste 3 tbsp. Add ginger and garlic to the rest. Transfer to serving dish. Remove 2 tsps. Ghee from the saucepan and keep aside. add seeds. Fry for a minute. ghee 1/2 tsp. and pressure cook till done. (Approx. asafoetida. Stir gently. Stir gently. Pour over dal while spluttering. Add 3-3 1/2 cups water. and curry leaves. Drain out with a spoon. Drain water. add dals and stir for 2-3 minutes.Lasan (Lahsuun) Dal Ingredients 1/2 cup yellow moong dal 1/4 cup masoor dal 1/4 cup toor dal 3-4 flakes garlic crushed 1" piece ginger crushed or grated 4 green chillies finely chopped 1 stalk curry leaves 1 tbsp.3 whistles) Cool cooker and remove the dal. Reheat the ghee kept aside. . Transfer to a cooker container. each cumin & mustard seeds Method Wash dals together. Heat the ghee in a saucepan and fry the onion till dark brown and crisp. Add the turmeric to the dal. coriander finely chopped 2 onions cut into rings or very thin strips 1/4 tsp. add chopped coriander and fried onions.

4 chopped ginger .1/2 cup gram dhal . To this add onion and ginger and fry.tsp turmeric powder .1/2 cup ripe tomatoes cut into cubes .1 1/2 tsp * garam masala .Tasty Dhal Ingredients whole green gram (moong) .1 tsp chilli powder . Allow it to cool. In a pan take the oil and heat. salt and sugar. Now add the tomatoes and let them cook for a few minutes. U may have to wait for five to six whistles.1/2 tsp * Method Cook the dhals together in the pressure cooker.1/4 tsp * coriander powder . Add the fresh cream before taking off the fire.1 tsp oil . Add all the dry masalas . Now add the cooked dhal and stir. Boil on a low flame. stirring occasionally for five to ten minutes.1 inch chopped coriander .1/4 tsp * salt to taste fresh cream (optional) . cumin powder . till the onions turn golden brown. Garnish with chopped coriander and serve hot with roti or puri or any rice dish.2 tablespoons .1/4 tsp * sugar .4 onion finely chopped .

for garnish curry leaves . After the seeds splutter add hing.1 tsp ghee .for garnish salt . For Tadka: cumin seeds .2 tsps Method Pressure cook the dal with turmeric.5 cups turmeric . Add some lime juice and serve it with rotis/rice. Add the cooked dal and salt.3 or 4 (acc to ur spice level) garlic .2 tsps hing . cumin seeds and mustard seeds.1 tsp mustard seeds .1. (Take care to see that the dal is not mushy) Take a non stick vessel and add ghee.to taste lime juice .1 .Dal Tadka Ingredients moong dal or masoor dal .a pinch . Then add the green chillies and garlic and fry them for a minute.2 pods (sliced or minced) coriander leaves . fry for 4-5 minutes.a pinch green chillies . Garnish with curry leaves and coriander leaves.

1tsp green chilies .1 cup onion (cut into small pieces) -1 cup garlic .1/2 tsp salt . Garnish with fresh coriander leaves.2-3 chilli powder . After few minutes.to taste Method Cook moong dal with 2 cups of water. & garlic In a pan heat oil. It is great with rotis.Daal Ingredients moong dal . little salt. add the mashed moong dal and little water if required. . Now add green chillies.2-3flakes kasoori methi (optional) . add onions and fry for few minutes. kassori methi leaves and chilli powder . tomatoes.

Add the remaining 3/4 paste.3 tbsp a pinch of asafoetida (hing) a pinch of turmeric salt . Add jeera. rai (mustard seeds). Add chopped onion and turmeric.Phanu (Pahadi Daal Gravy) Ingredients dal moong or arhar . Pour 3 cups of water and cook it till it boils. hing and let them splatter a little bit. Make small cutlets out of this paste and deep-fry them Keep the cutlets aside put 1 tbsp oil in a frying pan. Serve with hot rice .1 medium. Add cutlets. chopped ginger-1/2 tsp grated oil ( for frying and sauteing) 1/2 tbsp rai (mustard seeds) 1/4 tsp jeera 4 to 5 green chilies yogurt . (Amount of water can be increased/decreased if you want thinner/thicker consistency). cover with lid and let it cook at low fire.to taste water Method Wash daal and soak it in water for 2 hrs.heat it. Heat some oil in a thick pan. Blend the soaked daal with yogurt and chillies in a blender to form a thick paste. Take 1/4 portion of the paste.1 cup onion .

1/2 tbsp. Add to the cooked daal. of black mustard seeds. Chholar daal goes well with puri. Mix cumin. Remove. coriander. Heat ghee. . a handful of dry chieves. Add it. Ingredients for Ghee Bhat two cups of basmati rice 1 tbsp. Method Heat oil in pressure cooker. Let the gravy thicken on medium flame. sugar. Add mustard seeds.powder (optional) 1/2 tbsp. Add salt. oil cloves. of curry leaves. Let them splutter. parota (paratha) etc. of coriander powder. curry leaves. 1/2 tbsp. In 1/2 cup of water. cardamom . The daal will be thick and a sweet aroma will come out if cooked properly. loochi. of turmeric powder salt.3 pieces each (smashed) cinnamon powder . a handful of dry curry leaves. of white cummin powder 1/2 tbsp.add red chillies. It is a very popular dish in west bengal. Let it be cool.1/2 tbsp. Add onion and fry. ghee.Ghee Bhat with Chholar Daal Ingredients one cup of chholar daal (chana) one large onion-sliced one large potato-cut into pieces 2/3 dry red chillies 1 tbsp. of sugar.curry leaves and chieves. & turmeric pow. Grains should be intact. Add rice and keep stirring. Add potatopieces. Pressure cook until it is done. Add salt. Method for ghee bhat Cook rice with 4 cups of water. Meanwhile dry roast clovecardamom-cinnamon powder. Add washed daal. salt. Test the salt-remove from the oven.

let them cook for 1-2 minutes. turmeric. 1 tbsp. salt & butter. each ginger & garlic finely chopped. When jeera starts splutter put garlic & onion. 1/2 tsp. cilantro finely chopped. so that it can taste really good. Then add hing. 1 small onion finely chopped. 1 medium tomato finely chopped. After one pressure.Spicy Channa Dal Ingredients 1 cup channa dal [black gram dal]. let the dal boil once with masala. 5 cup water. Now dal is also done. chopped chilli & chopped cilantro. water. red chilli powder Method Wash the dal & in pressure cooker put the dal. Open the cooker & mix the masala throughly. 1/2 tsp. Serve hot with chapati or rice. butter 2 tbsp. heat it & put jeera. If the dal is more thick. 2 tbsp. In the meantime take ghee in a pan. now mix tomatoes & ginger. jeera 1 pinch of hing salt to taste 2 tbsp. 2 green chillies finely chopped. pure ghee . in last add red chilli & garam masala powders. let it cook on slow heat for another five minutes. garam masala powder 1 tsp.turmeric powder 1/2 tsp. let it cook again for another minute. boil little water and mix it while dal is boiling. let it be little golden brown.

ginger garlic paste and hing. 2 table spoon of lime juice 2 table spoon oil 1/2 tea spoon jeera pinch of hing (asafoetida) 2 green chillies (finely chopped) salt to taste . tomato. turmeric powder.Dal Palak Ingredients 1 cup tur dal (wash it and soak it for1-2 hr with hot water) 1 cup spinach leaves (wash it and chopped it) 1 tomato (finely chopped) 1 onion (finely chopped) 1/2 tea spoon ginger garlic paste 1 tea spoon red chilly powder 1/2 tea spoon turmeric powder 1 tea spoon coriander powder Method Take a vessel and cook tur dal in it. In a frying pan heat the oil and add all above mentioned ingredients (except lime juice) and pour it over cooked dal. Now cook all the things till they are cooked completely. When it cooked 3/4 then add spinach leaves. Serve hot with chapati or rice. salt. onion. Now add lime juice in it and mix it well.

red pepper into it and fry with covered lid for 6 minutes and in between keep stirring potatoes. Now mix tomato pieces in this as also fried aloo (potatoes) from second frying pan. Now put cooking oil in second frying pan and put jeera into it and allow till it turns brown. Keep frying pan with cooking oil on heat and put potatoes in it and fry for 3/4 minutes. Now put dhania powder. black pepper. Now put amchur powder in it and fry for 5 minutes till dal is further dry. salt.Aloo Moong Dal Karara Ingredients 250 gms aloo (potato) cut in square pieces 100 gms moong dal 2 nos medium tomato cut in medium pieces 50 gms green chilli 20 gms black pepper 2 teaspoonful garam masala Method Boil moong dal with little water enough to boil in cooker for 5 minutes on low heat after one whistle and allow pressure to release. salt as per taste 10 gms red pepper 1 teaspoonful ground dhania powder 1 teaspoonful amchur powder 1/2 teaspoonful jeera . garam masala. Now put moong dal dried of water in it and fry. Also put some dhania powder in it. Can serve 5 persons. Dish is ready to serve.

Spicy Punjabi Chaane Ki Dal Ingredients 1 katori chaane ki dal salt. put grinded onions. Add crushed tomatoes. 2 tomatoes 1 green chilly garam masala coriander leafs . turmeric powder. cook it till onions turn brown. 3/4 whistles. Hurray. do not release pressure. the dish is ready. Add garam masala. after that turn the gas off. cook again for five minutes. after the 4rth whistle put on sim for sometime. add green chilly. add 1/2 spoon salt. give one more whistle. and put it on sim for some time. After that add jeera. add water if required. chilly powder (quantity mentioned in method of preparation) 2 onions (grind it) garlic (10-12) flakes 6-7 spoon ghee jeera (1/2 spoon) Method Wash channe ki dal properly with plenty of water. serve hot with rice or chapattis. For Masala Preparation: Take a kadhai. add garlic. 1 spoon salt. Put it in pressure cooker along with 3 1/2 katori water. make sure added water is boiled. Put the entire masala in cooker. pinch of turmeric powder. 1/2 spoon chilly powder and turmeric. and coriander leaves. pinch of chilly powder. add ghee.

Method Clean. chana dal and kidney beans in sufficient water for at least six hours. oil 4 tbsp salt to taste . add chopped garlic. wash and soak urad dal. cumin powder 1/2 tbsp. red chili powder 1 tbsp. Wash and chop coriander leaves. cumin powder and stir-fry briefly. fresh coriander leaves 1.Punjabi Dal Ingredients urad dal.4 cup kasuri methi 1 tbsp. butter 3 tbsp. sprinkle on the dals and serve hot. remove stem and finely chop green chillies. Wash. garlic 8-10 cloves green chilies 2-3 nos. Crush kasuri methi between the palms. Stir in the cooked dals and butter and mix well. stirring continuously. Peel and finely chop onion and garlic. Add chopped tomatoes and cook on high heat for three to four minutes. add six cups water and pressure-cook for half an hour or until the dals are completely cooked. Drain soaked dals. Meanwhile. tomatoes 3 nos. Add red chilli powder. Add salt. heat oil in a pan. stir-fry briefly till golden brown. slit green chillies and saute for four to five minutes or until the onion is golden brown in colour. Wash and finely chop tomatoes. Add chopped onion. with skin 1/2 cup chana dal 1/4 cup red kidney beans 1/4 cup onions 2 nos. chopped coriander leaves and cook dal for ten minutes on low heat. stirring occasionally.

Remove from fire and garnish with chopped fresh coriander leaves.Tomato Dal Ingredients 1cup uncooked toor dal 4 med sized tomatoes-chopped 1green chilly-sliced coriander leaves-finely chopped 1/2 tsp turmeric powder 1/2 tsp asafoetida salt to taste Method Clean the dal. Cover and let it cook well till the tomatoes are soft and almost mashed-up. Add the cooked dal and mix well. In a sauce-pan. turmeric powder and the asafoetida and pressure cook the dal. tomatoes and green chilly. When the dal turns brown and the mustard seeds begin to splutter add the curry leaves. add required water. For the Seasoning: 1 tsp mustered seeds 1 tsp urad dal 1 tsp cumin seeds a few curry leaves 2 tsp oil . urad dal and the cumin seeds. heat 2 tsp oil and add to it the mustard seeds. Serve hot with plain rice or phulkas.

1 tomato . cummin seeds) . black pepper and pressure cook it.Hot & Tasty Dal Ingredients toor daal . black pepper powder . Serve with plain rice.1 curry leaves (optional) Method Wash and peel the potato. Then add them to the daal along with the curry leaves. take out from the cooker. Cut the potato and the tomato into pieces. mustard seed. add salt and the seasoning.1 or 2 teaspoons salt seasoning (oil.1 cup potato . After it is done.

salt. few drops of ghee.Masoor & Tuvar Daal With Ingredients 1 cup masoor daal 1 cup tuvar daal 2 small zucchini (cut to small cubes) 2 onion (finely sliced) 6-7 garlic (finely sliced) 1 inch long ginger (finely sliced) 3-4 tomatoes (cut into big cubes) a few curry leaves 5 green chillies (finely sliced) Method Pressure cook the two daals with a little turmeric. Serve hot with chappati or rice. Add a little water if needed. Mix well. Add zucchini & fry till it becomes soft. when they start spluttering. When you see the masala & the ghee separating. Add tomatoes & continue frying. In a frying pan add the ghee. Let it cool. add onion & fry till its light brown in color. add the cooked daal. add jeera & rai. Cook for about 5 minutes. Garnish with cilantro & chat masala/lemon juice. curry leaves & garlic for about 20 minutes. 4-5 tsp ghee salt to taste Garnish 1 tsp jeera (cumin seeds) 1 tsp rai (mustard seeds) a few bunches cilantro (dhania leaves) 1/2 tsp chat masala or a few drops of lemon juice . ginger. green chillies.

and garam masala and salt as per your taste. Pour this mixture in the boiling dal and cover. Serve with a garnish of chopped coriander. "milk" of half coconut . tastes great with rice. 1 tbsp. curry leaves and asafoetida till cumin sputters. and add cumin seeds.Godi Dal (Mangalorean Dal) Ingredients 1 cup toor dal. On a separate pan. curry leaves. Add the jaggery and tamarind water. heat the ghee. . asafoetida clarified butter/ ghee Method Heat the dal in a pan. tamarind.which is obtained by blending the coconut and 2 cups water. soaked in water garam masala to taste cumin. jaggery 2 tbsp.cooked and mashed rough to form a paste. add the coconut milk and bring to a boil.

It can be a complete and nourishing meal for them. a pinch of asafoetida 2 dry red chillies 1 tsp mustard seeds 1 tbsp oil or ghee a few curry leaves . add bits of red chillies and curry leaves.slit Method To make dhal. To make rontas: Mix rice flour and maida/wheat flour and salt . If children are fussy about eating vegetables. You can dip your fingers in a little oil and then flatten the balls. Remove from cooker and add slit green chillies. Add this seasoning to the cooked dhal. In a small kadhai. flatten these balls with the help of your fingers to form small puris. Put the hot rontas in hot dhal and serve. you can add some vegetables while boiling dhal. On a clean cloth.wash the tur dhal and pressure cook.Rontas Dhal Ingredients 1 cup maida or wheat flour salt to taste ingredients for dhal 1 cup tur dhal 4 green chillies. When the seeds crackle. Mix well with water and boil again. Make small balls as in case of puris. The dhal should not be very thick. Add enough water to make a smooth dough. heat oil. They should look white in colour. They should not be fried for long. asafoetida and salt to it. Remove the rontas and deep fry in oil. Add mustard seeds.

add juice of lemon Cover the pan/pot and let the vegetable simmer for few minutes till the spinach is tender. If the gravy is too thick. ajwain seeds and let them splutter Add garlic and ginger Add tomatoes and saute for a couple of minutes till they are soft Add pressure cooked moong dal along with the water which is used to pressure cook the dal. sugar. turmeric and coriander powder and let the gravy simmer till everything is mixed well Now add the chopped spinach and mix well . red chilli powder. crushed 1 piece of ginger. crushed 1 tsp cumin seeds 1 tsp ajwain seeds 2 tsps red chilli powder or as desired Method Wash the moong dal well and pressure cook (three whistles) Take oil in a deep nonstick pan/pot Add cumin seeds.add some more water Add salt. stir occasionally And your spinach & moong dal special is ready to be served! 1/2 tsp turmeric powder 2 tsps coriander powder juice if one lemon 2 tsps sugar 2 tbsp oil salt to taste .Spinach & Moong Dal Special Ingredients 1 fresh bunch of spinach thoroughly washed and cut 1 cup moong dal 1 medium sized tomato chopped 2 pods of garlic.

Cool down cooker. 1 tsp mixture of mustard seeds. 1/2 tsp of turmeric 1 tsp chilli powder.rice or pulao. Simmer for 5 to 10 minutes. 2 tbsp of cooking oil. 1 tsp of dry mango powder 1/2 inch grated ginger.cumin. Take dal fry in a serving dish and garnish it with chopped fresh coriander.fenugreek & whole coriander seeds. 2 tbsp of fresh chopped coriander. Add dry mango powder and tsp of chilli powder and fry for a minute.Dal Fry Ingredients 1 cup of toor dal 1 onion cut into long stripes.remove dal & beat with spoon or a hand beater. 1 green chilly chopped. 1 tomato finely chopped. Add dal mixture and bring to boil. . Heat 2 tbsp of oil in a kadai or a saucepan. salt as per taste.tomato. whole coriander seeds. cumin seeds fenugreek seeds. Add tsp mixture of mustard. Method Wash dal thoroughly and add 2 cups of water and cook the dal in a pressure cooker until done. When seeds states poping add chopped onion.and grated ginger and cook it until soft. Serve this dal fry with roti.

Keep aside. Add red chillies and curry leaves. Cook till dal is tender and the mango pieces are cooked to a pulp. Add chopped onion and garlic and fry till brown.keep on medium fire to boil till the dal is half cooked. Peel the mango cut into big pieces. 1/2 tsp mustard seeds-sarson 1 dry red chilly a few curry leaves 1 tbsp ghee or 2 tsp oil . Heat the ghee in a frying pan and fry the mustard seeds till they splutter.add to the half cooked dal. Aam dal should be watery in consistency. Add to the cooked dal. Serve with rice.Aam Dal Ingredients 1 cup aahar or tuvar dal half tsp haldi-turmeric powder 11/2 tsp salt or to taste 1 unripe mango 1 onion-finely chopped 3 cloves garlic-finely chopped Method Wash and soak the dal for 1 hour Add 11/2 tsp salt and haldi.

add the remaining garlic and kadipatta. Cook on a slow flame. Serve hot with rice and ghee and papad. one onion sliced into pieces. 2 garlic flakes. heat a little oil . one whole tomato. asafoetida (hing): a pinch red chilli powder: 1. add it to the daal and immediately cover the daal with a tight lid. spinach. methi.2 tsps ghee: 1tsp methi seeds: 5-6 seeds jeera : 1 tsp red chillies : 2-3 . till the tamarind becomes soft .Quick Dal With Palak Ingredients tur daal: 1cup palak (spinach) : 3-4 bunches tomato : 1 cup tamarind : a small ball garlic flakes: 3-4 onion: 1 (small) kadipatta : 10-15 leaves coriander (kotmeer): a bunch Method In a pressure cooker add water. In a sauce pan. Allow to stand for a few minutes. Cook until the daal is soft (about 5-8 mins). Mash this cooked mixture lightly. When the oil is hot and sputtering.extract the pulp and add the tamarind water to the daal mixture. Boil tamarind and half of the kadipatta leaves separately. a little of the coriander. asafoetida and close the cooker. Add salt and chilli powder. tur daal. Cook on a slow flame for 2-3 minutes. add red chillies (2-3) and jeera.

jeera (if you need more spicy add red chilli). Grind soaked chanadal with green chilli. After that add salt. Method Soak chana dal for 3 to 4 hours. mustard seeds. corianedr for garnishing. . Season that with oil. ginger roughly. Garnish with coriander leaves. lemon juice & coconut powder.3 to 4 ginger grated coconut-3 tea spoon salt lemon or raw mango juice 3 tea spoon oil for seasoning.Kosambari Ingredients one cup chana dal green chilli.

some salt if needed. coriander leaves.Dhansak Ingredients 1/4th cup toor dal 1/4th cup moong dal 1/4th cup urad dal 1/4th cup masoor dal 1/2 to 1 cup green pepper diced 1/2 to 1 cup broccoli 1/2 to 1 cup eggplant 1/2 to 1 cup carrots 1/2 to 1 cup celery 1/2 to 1 cup tomatoes Method Wash toor dal. ginger-garlic paste green chilies. urad dal and masoor dal together. Stir until boiling. Add tomatoes. Add ginger-garlic paste and fry for some more time. moong dal. Cover the vessel. onion and fry until onion becomes golden brown. Stir occasionally. Add broccoli. Then add cooked dal. Add 2 to 2 1/2 cups of water. Heat oil add cumin seeds. green pepper. ghee (optional) . green chilies. Add ghee for great taste. Add some salt. eggplant. carrots. oil coriander leaves 1/2 tsp. 1/2 to 1 cup onions 1 tbsp. Add some water. Cook the vegetables. celery and cook in the pressure cooker. garam masala salt to taste 1/4th tsp. garam masala. cumin seeds 1 tbsp.

Make a free flowing (very thin) paste of rice flour and add it to the soup Pour the soup in a skillet or kadhai and keep cooking it for several boils on medium heat. Saute the ras with it . cloves. whole chana dal (black chana). black eyed pea.Pahari Ras & Fried Dal Ingredients equal amounts of whole urad dal. Separate the lentils from the lentil soup with a sieve or rice constrainer. coriander powder.If the ras gets thick then add more water and boil. rajma. Cook the tomatoes till they lose their water and then add the dals to it and mix well. Fry the onions till they become golden brown and then add tomatoes to it along with some salt and green chillies. Don't over cook the dals. Fried dal: ( Boiled lentils separated from their soup)Heat 2-3 tablespoons of oil in a frying pan and add onions to it. Eat it with boiled rice or take it as an appetizer. Heat 2 tablespoons oil and add finely chopped garlic. cinnamon ticks and hing till the garlic becomes light brown and cloves begin to splutter . cinnamon sticks (6 1/2 inch pieces) oil salt to taste finely chopped garlic(1 tsp) half bulb of finely chopped onion half tomato finely chopped pinch of hing(asafoetida) 3 chopped green chillies (divide the chopped chillies into 2 portions) . chori dal(gehat) (approximately 1/4th cup each) soak all the dals overnight for quick cooking. one portion of green chillies. garam masala. two table-spoons rice flour (you can soak rice for an hour and grind it too) pinch of turmeric powder 2/3 tsp coriander powder 1 tsp garam masala powder 5 cloves 2 bay leaves Method Pressure cook all the dals with turmeric powder. bay leaves salt till tender. cardamom.

Pressure cook toor dal(1/2 cup). Make vaghar add curry leaves and turmeric. onion and fry (golden brown). . 1 1/2 cup water 1/2 cup toor dal 3-4 tsp tamarind juice salt to taste curry leaves (optional).Bellary Saaru Ingredients 1/2 cup toor dal 1 small cup coconut 3-4 green chillies 1/2 cup coriander seeds 1/2 bunch cilantro 3-4 teaspoon cumin seeds pinch of asafoetida 1 onion Method Grind all to paste with water except onion. Then add paste boil well for ten minutes. Add toor dal boil for five minutes and add tamarind juice.

black pepper 1/2 tsp. urad dal 1 tsp. cumin seeds 2 red chillies (or according to taste) 1/4 tsp. oil 1/4 tsp. Grind these ingredients along with the cooked tomato. red chillies for a while until the dal turns little brown in color and add coconut at the end. mustard seeds Method Pressure cook moong dal with some water. the ground mixture. cumin seeds. Serve this with rice. hing 6-7 tsp. In a little oil fry hing. urad dal.Moong Dal Rasam Ingredients 5-6 tsp. It is always better to have little moong dal or else the rasam will become thick. moong dal 3-4 tsp. shredded coconut little turmeric powder curry leaves 1 ripe tomato salt to taste . To a vessel add little oil and mustard seeds. black pepper. turmeric powder and little oil. salt to taste and bring it to boil. Add a tomato to this to cook with. Mix them well. Now add the cooked moong dal. After the seeds pop add the curry leaves.

Quick Daal Ingredients 2 tbps of tur dal 2 tbsps of udad dal 2 tbps of moong dal 2 tbsps of udad dal 2 pieces of garlic 1 tsp of cumin seeds (jeera) a few curry leaves salt for taste Method Pressure cook all the daal together. add cumin seeds. Remove and churn it using buttermilk churner. ginger. salt and turmeric. curry leaves. slit into two 2 tsps ghee chopped coriander leaves juice of one lemon . Cook till the daal starts to boil. Add water if the consistency is too thick. Remove from flame and add chopped coriander leaves and lemon juice. In a hard bottomed pan. garlic and chilli pieces. 1/4 tsp turmeric 1" ginger piece. Add the cooked daal. cut into small pieces 1 green chilli. pour ghee.

Add red chillies curry leaves and turmeric. Chop them. Add palak and mix well. Pour tamrind water and salt. It goes very well with rice. Saute for a minute. Pressure cook tuar dal. Add some water while cooking. Allow to cook for 5 minutes. Add 1 cup of water and mix well and cook for 3 minutes. . Now heat oil in a pan.Pulla Kura Ingredients tuar daal 1/2 cup palak 1 bunch (250gm) tamrind pulp 2 tbsp or according to your taste turmeric powder a pinch oil 1 tea spoon red chillies 4-5 crushed mustards 1/2 tsp fenugreek seeds 1 tsp curry leaves 5 hing 1/4 tsp salt to taste Method Clean and wash palak leaves. Add hing powder and mix well. Add mustards and methi seeds. When palak is done add dal and mix well.

Garnish with coriander leaves. mustard seeds and jeera seeds. Smash it.Khatti Masala Daal Ingredients tur daal .1 cup oil .1 tsp Method Wash tur daal and boil it. Add ginger and garlic paste. Fry for a minute Add onion and fry till slightly brown. turmeric . Add curry leaves. Add water as per the thickness required.1 tsp jeera seeds . put oil.1 ginger paste . Add turmeric powder and red chilli powder.1/2 tsp garlic paste .6-8 pieces (not paste) red chilli powder . Cook it till the oil separates. Cook it for 4 to 5 mins.3 tblsp tamarind . Then add the tomatoes (paste or diced).2 tblsp onion .1 tsp tomato(diced or crushed) . Fry for a minute.1/2 tsp mustard seeds . Add saltto taste. Add tamarind (not paste) in it. In a kadai.1 tsp curry leaves salt to taste coriander leaves . Add the smashed tur daal.

Heat oil in a pan and fry the onion. Squeeze out all the excess water and grind to a fine paste.3 cups chopped moong dal . Serve hot with chapatis or rice. . low in fat. Cover and simmer for 5 minutes. After 10-15 mins when both the ingredients are cooked. Stir. Put in the salt and sugar.1 tbsp oil . remove and wash them with cold water.1 chopped green chilli . High in nutrition. chilli and tomatoes.2 tbsp Method Wash the spinach and dal and put it in a vessel to boil with half a cup of water.1-2 chopped salt to taste sugar .1 chopped tomato .Dal Spinach Ingredients spinach .4 tbsp onion . Add the spinach paste and mix well.

2 to 3 cloves (chopped) peas . so the cooking time will be less. Add in the onions.2 (chopped) ginger . (You can also boil the spinach along with the dals. peas and carrots. garlic and green chillies and fry for sometime.). ginger.1/2 cup moong dal . cumin seeds and a dash of asafoetida. Add tomatoes and fry for about a minute or two. . saute the mustard seeds.1/2 (chopped)(can use the frozen peas and carrots available) spinach .All-in-one Dal Ingredients toor dal . spinach. Add some water if the mixture is too thick.1 (chopped) tomatoes . Method Boil both the dals with turmeric in a pressure cooker. Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked.1 (chopped) green chillies .in (chopped) garlic . In a non-stick pan or kadai.1/4 tsp.1 cup (chopped) salt to taste turmeric . Add in the dals.1/4 cup carrots .1/2 cup onions . Boil or microwave separately the peas and carrots for a few minutes till they are cooked.about 1/2 sq.

1/4 cup tomatoes.2 chopped hing. add cumin seeds and splutter.2 tbsps cumin seeds . Heat ghee in a pan.Yellow Dal Ingredients tur dal . Lastly add the cooked dals and boil for few minutes.1 tbsp sambhar powder . Add salt and mix well. Saute till the ghee oozes out.to taste chilli powder . Add chilli powder. sambhar powder and tomatoes and mix well.1 tsp Method Cook both the dals with turmeric powder in the pressure cooker.1 cup moong dal . .1 tsp turmeric powder .11/2 tbsps ghee . hing.to taste salt.

For Seasoning oil : 1 tbsp asafoetida : a pinch mustard : tsps cumin seeds : tsps turmeric : tsps dried red pepper : as per liking curry leaves (optional) . Add the besan-yoghurt paste to this spinach. Meanwhile mix the besan flour in yoghurt to make a smooth paste. Mash the cooked spinach (along with the water) to form a pulpy mixture. sugar Method Soak the chana daal and peanuts in water (preferably hot) for 30 mins. Add salt. Pressure cook the spinach with enough water for 6-7 mins (1 whistle). sugar and bring the spinach mixture to vigorous boils (2 to 3).Spinach-n-yoghurt Daal Ingredients spinach (palak) : 1 bunch (washed and chopped) yoghurt / curd (dahi) : 3 tbsp yellow gram (besan) flour : 3 tsps yellow gram (chana) daal : 1 tsps (optional) peanuts (raw) : 2 tsps (optional) salt. Prepare the seasoning (tadka) with the mentioned ingredients and pour over the spinach.

turmeric pd. moong dal 50gms. serve hot with any vegetable in the main meal For Tadka onions 1 medium size finely chopped tej patta 1-2 tomatoes 1 (optional) green coriander leaves finely chopped oil . & Salt for about 10-15 minutes in medium flame Make paste of red dried chilli and garlic by adding little water in the blender Once dal is done add the above mixture in it. salt Method red dried chilli 10-11 fry in 1 tsp.Mixed Spicy Dal Ingredients tuvar dal 50 gms channa dal 50gms. heat oil. masoor dal 50gms urad dal 50 gms turmeric pd. Garnish with green coriander. For tadka. green coriander and mix well with onion and add it to the dal. of oil garlic 9-10 cloves Method Soak all the dal together overnight Boil it in pressure cooker by adding water. 1 tsp. tej patta & onions and fry till brown Now add tomato.

wait for 2 whistles) In a non stick pan. Variations: You can replace palak with methi or radish leaves. 2 teaspoons oil Method Cook the daal and mango together till it is done (if u use a pressure cooker. When they splutter. Add the daal to the pan.soaked for 1 hour 1 cup of chopped palak 1/2 cup finely chopped capsicum 3 green chillies 1 teaspoon garam masala mustard. heat 2 teaspoons of oil. Sprinkle the palak over the daal and let it cook for another 10 min. Add the mustard and jeera to the hot oil. jeera for seasoning 1 large piece of raw mango salt to taste.Daal With Palak And Capsi Ingredients 2 cups of daal (a mixture of any daals is fine) . Serve hot with rice or rotis. Add salt. You could also use sprouted moong or any sprouts instead of the daal . add the capsicum and stir fry for 5 minutes. Add the garam masala and fry for 1 more minute.

and sweet peas) fresh lemon (1/2) canola oil or any cooking oil (1 tablespoon) jeera (about 1 tbsp) green chillies (chopped) turmeric powder (little. Keep on stirring till a wonderful aroma comes out. Adjust the salt amount if you add water. After the oil is heated. After about 35 minutes. check and see if the daal is boiled and close to being soft and mashy. Stir constantly and saute at medium to medium-low heat. After a few minutes. Pour the oil in it and set at medium-high.Mixed Vegetable Moong Daal Ingredients oong daal (about 1 full cup/coffee mug) ginger (take some fresh ginger. If not. and chopped into pieces) Method Dry roast the moong daal in a pan or a wok in low heat for a few minutes by stirring constantly. Finally. jeera. and green chillies in it. put the ginger paste. radish or turnip (mooli). and liquify in the blender to a paste-like consistency the amount of ginger to be taken would depend on your taste don't take too much though) fresh cilantro (green coriander leaves) 1/2 a bunch (cleaned. Then add the hot water. fresh chopped vegetables (cauliflower. Take a big. The whole thing should be done in another 15 minutes. Then add the salt and the chopped cilantro. deep pan with a lid. A stock pot would be fine.The water should be very hot. washed. In a separate pan heat quite a lot of water (depending on how liquidish you want your daal to be ). The vegetables would also be done by then. Keep aside. and the haldi. carrots. for color) . add the veggies and the daal. butternut squash or acorn squash (pumpkin). Cover the pan and maintain the heat at medium-high. Keep covered with the pan lid throughout to retain the aroma of the fresh vegetables and the cilantro. add some more hot water. peel the skin. add the fresh lemon juice and then serve with hot basmati rice.

In a pan boil some water and add mango pieces. In other pan heat ghee add mustard. Add this seasoning to dal and decorate the dal with some coriander leaves. cumin seeds. Cook until mango become soft.Dal With Raw Mango Ingredients tur dal 1 cup mango-1 (if sour mango 1/2) salt to taste pinch of turmeric green mirchi 1 or 2 For Seasoning: ghee 1 tbs mustard seeds 1/2 tsp cumin seeds 1/2 tsp a pinch of hing lal mirch powder 1/4 tsp coriander leaves for decoration Method Wash dal and boil until it will cook. . lal mirch powder and hing. lal mirch and salt. turmaric. Now add cooked dal to this and boil if require add little more water.

garlic into paste (use little water). This can be served with chapathi. Add the paste when the onion turns brown. salt.1/4 tsp ginger . Grind the remaining piece of onion with dhania powder.1/2 cup (do not use cut gram) dhania powder . ginger.small piece garlic to taste (optional) salt to taste (3/4 tsp) coriander leaves Method Cook the green gram well. . Garnish the daal with dhania or coriander leaves. Chop the 3/4th of onion and chop into small pieces. Fry cut onions in 2 tsp of oil (vegetable).Green Gram Dal Ingredients onion . Add the cooked daal and cook till they mix well.1 small onion green gram . Stir for a while.1/2 tsp chilli powder .

You can also use chilke wali urad for this dish. however the chilka has to be removed by boiling the dal before making the dish. coriander and turmeric powder. . Note: If you do not have a microwave . Next add asafoetida. Meanwhile. chopped coriander powder : 1/2 tsp. Method Soak urad dal for about 2 hours. asafoetida : less than a pinch cumin seeds : 1 tsp. vegetable oil : 2 tsp. turmeric powder : 1/2 tsp. Microwave the dal for about 9 minutes by covering the dish with a plate. green chillies : 3. Stir for about 1 minute. heat oil in a pan and splutter cumin seeds in it. you can also pressure cook the dal with very less water.Sukhi Urad Dal Ingredients split urad dal : 2 cups grated ginger : 2 tsp. Add ginger and chillies and the microwaved dal. Stir for 5 minutes and your dal is done.

Mix garam masala and pour it on daal. water. In a small pan.Chane Vadia Daal Ingredients 1 cup chana daal 6 vadia. broken 4 cups water 1/2 tsp. turmeric. . salt and chili powder. turmeric 1/2 tsp. oil 1/2 tsp. In a pressure cooker fry vadia with one tablespoon oil for 2 minutes. Close cooker and cook on high for another 10 minutes. garam masala salt & chili powder according to taste Method Clean and wash daal. fry cumin with ghee. Add daal. cumin 2 tsp.

Let the dal become little hot but do not boil it. red chilly powder & turmeric powder together.Coconut Moong Dal Ingredients moong dal 1/2 cup coconut freshly grated 1 cup red chilly powder 1 tsp turmeric powder 1/2 tsp garlic cloves 5-6 nos. Method Take the moong dal & roast it dry without any oil till it is pink in colour. curry leaves mustard seeds. After the dal is cooked. Meanwhile grind the coconut. Then cook the dal till it becomes soft & can be smashed. . Serve it with hot rice & papad. red chilly 2 nos. Take a pan add on some oil & then to it the mustard seeds. Once it starts spluttering add the 2 red chillies & curry leaves to it & then the dal mixture. remove it from flame & add the grinded mixture to it with salt & keep it aside. garlic.

lentils. Allow to stand for a few minutes. turmeric 3-4 flakes garlic 1 small onion (sliced) 10-15 curry leaves (optional) Method In a pressure cooker add water. red chilli powder 1 spoon ghee 5-6 fenugreek 1 tbsp. Cook until the dal is soft (about 5-8 minutes) Mash this cooked mixture lightly. cook on a low flame. Add turmeric and half of the curry leaves. In a saucepan. add the remaining garlic and curry leaves. asafoetida and close the cooker. spinach. Add salt and chilli powder. one onion sliced. coriander seeds 2-3 dry red chilli . When the oil is hot and sputtering add it to the dal. fenugreek. add dry red chillies and coriander seeds.Tuvar Dal With Palak Ingredients 1 cup tuvar dal (yellow lentils) 3-4 bunch spinach 1-cup tomato (sliced) 1/4 tsp. one whole tomato. heat a little oil. a little of the coriander. 1 bunch coriander pinch asafoetida 1-2 tsp. garlic.

. sambar powder. Add the apple cubes and continue boiling for another 5 mins Added the cooked dhal and continue boiling for another 5 mins. With 2 spoons of oil in tava. Soak the apples in lemon juice for 30 mins.Apple Sambar Ingredients 2 apples (sour) tamarind juice extracted from lemon sized ball sambar powder (mtr) 4 spoons asafoetida 1 onion cut into slices 1 green chilli 1 cup cooked toor dhal Method Peel off the apples and cut into small cubes. coriander leaves and put the stove in sim for 10 mins. Add salt. Add tamarind juice. Fry onions till they turn brown. add mustard. cummins. boil this mixture for 5 mins. Add green chillies.

the cooked toor dal and salt to taste.Asparagus Daal Ingredients 1 cup toor daal 6-8 sprigs of fresh asparagus sticks 1/2 tsp mustard seeds 1/2 tsp jeera 1/4 tsp hing (asafoetida) 2-3 medium sized green chillies coriander leaves chopped a few curry leaves a pinch of garam masala (optional) 4-5 tbsp of oil/ghee salt to taste Method Pressure cook the toor daal. add haldi. Heat oil/ghee in pot. when they splutter. Ideally. Fry for a bit. add jeera. the consistency should be medium. Add water to make it as thick or thin as you like. add mustard seeds. Add a pinch of garam masala if you like. Boil the daal and then add chopped coriander leaves. Then add the green chillies. Serve hot with rice or chapatis. Then cover with lid and cook on slow fire for a while. . When asparagus is tender (it should not become too mushy). Chop the asparagus sticks into 2 inch tall pieces. Add the asparagus sticks and fry for a while. hing and the curry leaves.

add dhal. Add finely chopped cabbage and mix it well. Afterwards boil it in 1 1/2 cups of water until very soft and keep it aside.Cabbage With Dhal Ingredients 1 lb finely chopped cabbage 1/2 cup toor dhal or moong dhal 1/2 tsp mustard seeds 1/2 tsp cumin seeds. (Do not pressure cook the dhal). Close the vessel and allow it boil for 6 to 8 minutes on a medium flame and keep stirring occasionally. Add some more water and allow it boil for another 7 to 8 minutes with vessel closed. 1 clove of garlic 2 tbsp oil salt to taste. Method Soak dhal for 1 hour. cumin seeds and garlic paste to oil. When cabbage turns soft. salt and mix well. This goes very well with chapati . Cabbage with dhal is ready to serve. Add mustard. splutter.

few leaves ghee . .chopped finely red chilli .1 cup palak .Masoor Dal With Palak Ingredients masoor dal .1 tbsp Method Wash palak (spinach) thoroughly.a pinch dhania powder . Add ginger/garlic paste. chop and keep aside.1 tsp ginger/garlic paste . Heat oil in a pressure cooker.5 cups finely chopped onion one piece . Add 1/2 tsp of pure ghee. Close the pressure cooker and cook till dal is done. turmeric and salt. Stir till ginger /garlic smell goes away and oil leaves the side of the pan. Serve hot with plain rice.1 tsp coriander .1. papad and fried "dahi .to taste oil .1/2 tsp salt . dhania powder.as per taste turmeric . Add masoor dal and palak.mirchi". red chilly powder. Add chopped onions and coriander leaves and fry the onions till they are pale brown in colour.